Already a while ago I use couscous for various dishes in the kitchen. What I discovered recently is to use it also for a salad. My husband and I always loved salads in all kind of versions. With prawns, meet or only vegetables we like them all. Here I do have my favorite couscous salad for you.
- 200g Couscous
- 350ml vegetable stock
- 1 zucchini
- 250g cherry tomatoes
- 220g drained chickpeas (usually 1 can)
- 1 bio lemon
- 5 table spoons of oil
- 1 bunch of basil
- salt and pepper
Prepare the couscous as written on the package with the vegetable stock. Afterwards dice the zucchini and put into a pan for about 7 minutes until it is done. Cut the cherry tomatoes into halves and mix them together with the zucchini into the couscous. Take now the oil and mix with salt, pepper and juice and skin of the lime to get a dressing.
Perfect for warm summer days or to prepare beforehand and eat the next day (even better!!). But also really yummy as a warm dish directly after preparing…